Situated at the core of Davis Square, Diva Indian Bistro brims with the aromas of a menu that borrows from the culinary traditions of regions from Bangalore to Bombay. Beneath a bubbly goldenrod ceiling that looks like a collection of soft-lit skylights, patrons settle onto plump black benches to munch samosas and peruse offerings of lamb, seafood, beef, and tandoori dishes soaked in the warmth of the traditional clay oven. Saffron- and cardamom-scented basmati rice stars in biryani dishes, and dosas, a type of crepe crafted from rice and lentils, enclose chicken or veggie fillings alongside coconut chutney and lentil soup. The wall behind Diva’s bar mimics the ceiling’s rectangular bubble pattern in white, with a long row of blue glass bottles bisecting the surface. High black and chrome chairs slide up to the brushed-silver bar, where patrons murmur over cocktails and ice clicks occasionally like a tap dancer having a nice dream.
Since its 1965 founding in Venice Beach, California, Gold's Gym has dotted the globe with more than 600 locations where professional athletes and exercise newbies gather under the umbrella of personal strength. Nearly 3.5 million Gold's Gym members chart and aim for their fitness peaks, perspiring beneath the gaze of certified personal trainers or pedaling beside peers at cycling sessions. In a diverse lineup of group classes, patrons strengthen cores with Pilates, finger-paint pictures of ninjas in martial arts, and amp up heart rates along to the pulsating soundtracks of Les Mills routines. Many Gold's Gym locations stockpile futuristic amenities, such as cardio machines with individual iPod docks and televisions that help keep patrons motivated.
On Friday nights at Crosby Whistle Stop dance hall, the floorboards heat up under the swinging steps of students, regulars, and teachers cutting a rug at Boston Swing’s Central’s weekly social dances. Sometimes it’s pre-recorded tunes and sometimes it’s a live band inspiring the boogiers, but either way, it’s a rollicking good time for all ages and skill levels and no partner is required.
The weekly party, which starts with a group class from 8-9 p.m. and then transforms into a free-for-all from 9 p.m. – 12 a.m., is the focal point of the non-profit dance organization. Boston Swing Central also offers classes and boot camps where dance instructors teach you how to do the east coast, lindy hop, and Charleston.
Located on the first floor of a renovated historic home in Union Square, Bow Street Yoga's gleaming hardwood floors and multiple windows let in ample amounts of natural light as one of of nine teachers leads students through Vinyasa, Yin, or restorative yoga classes. With their own unique specialties and teaching styles, the teachers are able to cater to patrons of all stripes, from athletic clients looking for a good workout to less intense participants looking for a prop-based session that incorporates blocks, bolsters, blankets, and chakra-cleansing rubber chickens.
Monadnock Glass Arts was shaped under the finely wrought fingertips of owner and flameworker Eric Duyette, who breathes more than a decade of experience into every blown sculpture, vase, and bulb. Classes introduce students to the art of flameworking borosilicate glass by creating marbles. pendants, beads, sea-life sculptures and various functioning & non-functioning lamp worked projects. Two torch workstations dominate the intimate studio environment where Duyette instructs with an emphasis on safety and proper ventilation and equipment use.
Artepicure spreads the skills of cooking to Massachusetts microwave-dependents with an array of hands-on cooking classes that emphasize how the techniques of professional chefs can be transferred to home kitchens. Satisfy rabid Roman herbivores with Mediterranean Vegetarian, featuring meatless summer soups, spaghetti, and a crêpe cake in its curriculum, or meal-mallet gastronomic glockenspiels with Authentic German Cooking, touching upon Teutonic treats such as potato pancakes and pork schnitzel. Artepicure's Knife Skills class teaches slicing, dicing self-defense against invading tomatoes and radishes, whereas French Brasserie Dinner teaches students classic Parisian fare such as onion soup au gratin, mussels Normandy, and beef burgundy. At the end of the class, students will dig into their culinary creations, an academic output far tastier than the edible diorama of the assassination of Archduke Franz Ferdinand from third grade. New classes are added monthly, so check the schedule to see what nourishing knowledge waits in the weeks ahead.